Dinner parties recipes - 6 recipes
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Dinner parties recipes
Oysters with champagne and caviar
By Eric Coisel, Chef Maison Prunier, France
Open the oysters, loosen and separate shells while keeping the oyster juice
- 125 g of caviar
- 24 pieces of Irish oysters Tiamaraa No. 4
- ½ bottle of Champagne
- 2 g of agar agar
- 24 leaves baby spinach
- Ground pepper
Roast beef with foie gras
Ask the butcher to prepare the beef roast: cut in half and tied up with string (to be able to stuff the foie gras i...
- - 1 large piece of beef for roasting about 1.5 kg
- - 100 g of foie gras
- - Herbs de provence (thyme, rosemary ...)
- - 4 cloves of garlic
- - Salt and pepper
- - 1 glass of water
5 hour Christmas capon
By Vins d'Alsace
Start by adding salt and pepper generously outside and inside of the capon
- 1 capon 4 kg
- 1 bouquet garni
- 2 cloves of garlic
- 1 shallot
- Small potatoes
- morels
- 1 glass of dry white wine
- Salt and pepper
Roast pork with sage
By lumegourmande
Preheat the oven to 180 ° C
- 1.4 kg of roast pork,
- 1 bunch spring onions cleaned,
- 16 fresh sage leaves,
- 1 clove of garlic,
- 2 tablespoons dry white wine, for cooking
- 2 tablespoons olive oil,
- 1 teaspoon balsamic vinegar
- salt and pepper.
Roast Pork with Orange
By Meunier Jérôme
Set up your workstation. Peel the carrots, onions and shallots
- Base:
- 1.8 kg roast pork
- 25g butter
- 2.5 cl Oil
- 60g flour
- Aromatic garnish:
- Carrot 100g
- Onion 100g
- 1 Bouquet garni
- 50g shallots
- Orange Sauce:
- 4 Oranges
- 5 cl orange juice
- Cinnamon 10g
- Orange liqueur 15 cl
- 1 l water
- Seasoning:
- salt
- Cayenne pepper
- Nutmeg
- Presentation:
- parsley
- orange
Quail with pomace brandy
By JBD
Make sure that the quails have been emptied
- 8 quails already plucked, gutted
- 4 thick rashers of bacon,
- 3 tbsp of pomace brandy,
- 4 tbsp crème fraîche,
- 3 tbsp butter
- salt, pepper,
- cooking string
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